The Proper Barbecue: A Rite of Passage

In brief: Good barbecue combines heat control, preparation and safe food handling. Grill marks and color do not tell you whether meat has reached a safe temperature.

Choose equipment for the job

Gas and charcoal grills offer different ways to manage heat. Pick equipment you can operate and maintain according to its manufacturer’s instructions. Use grills outdoors, away from enclosed spaces and combustible materials. Prepare clean utensils, a clean serving plate and a food thermometer before cooking.

Separate flavor from food safety

Direct heat suits some quick-cooking foods; indirect heat is useful when a larger cut needs gentler cooking. A browned surface is a flavor cue, not a safety test. Check the thickest part with an appropriate food thermometer and avoid touching bone when taking the reading.

Use the right minimum temperature

FoodSafety.gov’s minimum-temperature chart lists 145°F with at least a three-minute rest for whole cuts of beef, pork, veal and lamb; 160°F for ground beef, pork, veal and lamb; and 165°F for all poultry, including ground chicken and turkey. These are safety minimums, not predictions of the texture of brisket or pulled pork. Follow cut-specific instructions where relevant.

Keep raw and cooked food apart

CDC’s food-safety guidance also covers refrigeration, separate utensils and safe handling. Marinate in the refrigerator, and do not return cooked food to a plate that held raw meat without washing it. Refrigerate perishables within two hours, or one hour above 90°F. Keep the table simple enough that the cook can enjoy the gathering too.

Sources and further reading

• FoodSafety.gov: Safe Minimum Internal Temperatures
• CDC: Preventing Food Poisoning

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